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From the Cook
From the Cook
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Pinto Bean and Potato Tostadas
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Instructions
1
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Toss diced potatoes in a large skillet with a couple tablespoons of olive oil. Cook until soft.
2
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As potatoes cook, warm pinto beans in a small saucepan over low heat.
3
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Once potatoes are soft, season with chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir around so everything is coated. Continue to cook, as they crisp up slightly.
4
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To assemble, make a bed of shredded lettuce on a tostada. Scoop a serving of pinto beans and potatoes and place on top. Top with desired toppings and enjoy.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
Low Sugar
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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